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A slice of flan on a pie lifter getting lifted from the flan pie.

Easy Vegan Flan (Only 8 Ingredients)

5 from 3 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving Size: 8 people
Author Puja Verma
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DESCRIPTION

This creamy vegan flan features a velvety plant-based custard infused with vanilla and a perfectly caramelized top layer. It’s so smooth and indulgent that you won’t believe it’s completely dairy and egg-free. Get ready to “wow” your friends and family as they take their first bite!

INGREDIENTS
  

Custard

  • 1 cup oat milk barista oat milk barista
  • 11 ¼ ounces oat milk condensed milk sweetened
  • 1 ½ tablespoon cornstartch
  • 2 ½ teaspoon agar agar powder
  • 2 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon vegan butter
  • ¼ teaspoon salt

Caramel

  • ½ cup sugar

METHOD
 

  • Melt sugar in a medium saucepan over medium-low heat until liquified. Carefully and evenly pour hot syrup into a 9-inch round non-stick baking dish. Set aside till you make the custard.
  • Place all the custard ingredients into a medium sauce pan minus the butter. Whisk all the ingredients together till there are no more clumps of corn starch.
  • Place the sauce pan on the low-medium heat and continuously whisk till it starts to thicken. This process can take 4 to 5 minutes.
  • Once it starts to thicken, immediately remove from the heat. Whisk in the butter till it completely dissolves into the custard.
    Note: Use a wooden or silicone spatula to check if you custard is ready. Coat the spatula with custard and run your finger through the custard. If it stays clean, then it is ready.
  • Let the custard cool down for 15 minutes, then pour it into the baking dish over the caramelized sugar. Let it sit at room temperature for about 10-15 minutes. Refrigerate for at least 6 hours or overnight.
  • Once set, remove the flan from refrigerator and let it sit at remove temperature for 15 minutes for the caramelized sugar to loosen up. Then use a butter knife to carefully loosening the edges around the whole pie. Place a serving plate upside down over the baking dish, then tightly hold the dishes together to flip and invert the flan onto the serving plate.
  • Let caramel sauce flow over flan. Slice up it up and serve it with a dollop of vegan whipped cream.

NOTES

    • Double-check the agar: The measurement varies depending on whether you use agar flakes or powder. Make sure to double-check the package before starting the recipe.
    • Watch the sugar: Keep a close eye on the sugar as it melts. Sugar can burn quickly and the flavor will turn very bitter.
    • Cool first: Let the flan cool for at least 10-15 minutes before storing it in the fridge. This will allow it time to set properly.
    • Melt the caramel: Let the flan sit for 15 minutes at room temperature before inverting into a serving dish. This helps the caramel melt and have a glaze like consistency before flipping over.
    • Use a knife: Don’t forget to run a knife around the edges of your vegan before flipping it over. This makes it so much easier to remove!
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NUTRITION

Calories: 897kcal | Carbohydrates: 180g | Protein: 0.1g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 768mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 151g | Vitamin A: 1069IU | Calcium: 4mg | Iron: 0.2mg
Course: Dessert
Cuisine: Latin America, Mexican, Spain
Keyword: Vegan Flan, vegan flan recipe
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